This pancake day, we're stacking them high, topping them generously and eating them all with no leftovers! Cook them up with kids at home or make them as a treat for someone you think deserves a bit of indulgence in lockdown.
- 1 .5 cup plain flour
- 0.5 cup wholewheat flour
- 1 teaspoons baking powder
- 1 teaspoon bicarbonate soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 banana (mashed)
- 2 cups soy milk (must be soy due to the protein content which reacts with the apple cider vinegar, creating vegan buttermilk)
- 1 tbsp apple cider vinegar
- Spoon Granola
Add your apple cider and milk together and set to one side until curdled.
In a large bowl sift together flour, baking powder, baking soda, and salt.
Mix your milk and apple cider mix with the mashed banana.
Pour the wet mixture in with the dry mix and stir until just incorporated. (Be very careful here and do not over stir your batter as this will make the pancakes rubbery.)
Place a non-stick pan on medium heat and add a little oil.
Spoon/ladle your batter onto the pan (around 1/3 cup for each pancake).
Cook pancakes until bubbles appear on the surface, then flip them over and cook the other side until slightly golden.
Serve your pancakes with a generous drizzle of maple syrup, your fruit of choice, and some Spoon granola